Butternut Squash & Apple Soup with Pumpkin Seeds

Name: Butternut Squash & Apple Soup with Pumpkin Seeds
Yield: Makes 6 Servings
Ingredients: toasted pumpkin seeds, 2 tbsp; water or low-sodium chicken or vegetable broth or stock, 4 cups (32 fl oz/1 l); plain low-fat yogurt, 6 Tbsp (3 oz/90 g); tart apples such as Granny Smith, 2, peeled, cored, and chopped; freshly grated nutmeg, ¼ tsp; olive oil, 2 tbsp; yellow onion, 1, thinly sliced; sea salt, ½ tsp; garlic, 1 clove, pressed or minced; butternut squash, about 3 lb (1.5 kg), peeled, seeded, and cut into cubes (about 9 cups)

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This fall-inspired soup comes together quickly when you use precut squash, available fresh in many supermarkets, and an immersion blender to blend the soup in the pot. If you have a lot of squash, make a double batch of the soup and freeze for up to 3 months.

Ingredients

olive oil, 2 tbsp
yellow onion, 1, thinly sliced
sea salt,

Lunch
Gluten-free
Vegetarian
Soup

Method

Heat olive oil in a large pot over medium heat. Add onion and salt and sauté until onion is softened and beginning to brown, 4–6 minutes. Add garlic and cook, stirring constantly, until softened and fragrant but not browned, about 1 minute longer.
Add water, squash, apples, and nutmeg. Raise heat to high and bring to a boil. Reduce heat to maintain a simmer, c